🥖 7 Finger-Licking Veggie Snacks

Cookware

• Large baking tray
• Baking paper
• Large mixing bowl
• Small bowl
• Sharp knife

Ingredients

Sweet Potato Wedges

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp salt
• Black pepper, to taste

Honey Mustard Dip

• 150 g Greek yogurt
• 1 tbsp Dijon mustard
• 2 tsp honey
• 1 tsp lemon juice
• Pinch of garlic powder
• Pinch of salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
2. Wash the sweet potatoes well and cut them into evenly sized wedges. There's no need to peel them unless you prefer to.
3. Pat the wedges dry with kitchen paper to remove excess moisture.
4. In a large bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper.
5. Toss the sweet potatoes with the olive oil, then add the seasoning mixture and coat every wedge evenly.
6. Arrange the wedges in a single layer, leaving a little space between each one so they roast instead of steam.
7. Bake for 20 minutes, carefully flip each wedge, then continue baking for another 15–20 minutes until beautifully caramelised around the edges and tender in the centre.
8. While the wedges are baking, whisk together the Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper until smooth.
9. Let the wedges rest for 3–5 minutes before serving with the honey mustard dip.

💚 Chloe's Tip

Cornstarch is the little trick that gives these wedges an extra crispy exterior. Try not to overcrowd the tray, and if you're making a larger batch, use two trays instead of squeezing everything onto one.

Meal Prep

The honey mustard dip keeps well in the refrigerator for up to 3 days. The wedges are best enjoyed fresh, but leftovers can be reheated in the oven or air fryer for 5–7 minutes to bring back their crispy edges.

Easy Substitutions

Swap Greek yogurt for Skyr if you'd like a higher-protein dip.

Maple syrup works beautifully instead of honey.

Add a pinch of cayenne pepper or chilli flakes if you enjoy a little heat.

Approximate Nutrition (Per Serving - 300g + dip)

• Calories: ~310 kcal
• Protein: ~10 g
• Carbohydrates: ~41 g
• Fat: ~11 g
• Fiber: ~6 g

Cookware

• Large baking tray
• Baking paper
• Pizza cutter or sharp knife
• Pastry brush
• Small mixing bowl
• Small saucepan

Ingredients

Garlic Herb Butter

• 30 g unsalted butter, melted
• 2 garlic cloves, finely grated
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh basil (or ½ tsp dried basil)
• ½ tsp garlic powder
• Pinch of salt

Garlic Twists

• 1 sheet ready-rolled puff pastry (about 320 g)
• 100 g grated mozzarella
• 40 g finely grated Parmesan
• 1 egg, beaten
• Warm Marinara Dip
• 200 g marinara sauce
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of chilli flakes (optional)

Instructions

1. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
2. In a small bowl, mix together the melted butter, garlic, parsley, basil, garlic powder, and salt.
3. Unroll the puff pastry and brush almost all of the garlic herb butter evenly over the surface. Save a little for after baking.
4. Sprinkle the mozzarella and Parmesan evenly across the pastry.
5. Fold the pastry in half and gently press it down with your hands.
6. Using a pizza cutter or sharp knife, cut the pastry into strips about 2 cm wide.
7. Hold each strip at both ends and twist it several times before placing it onto the prepared baking tray. Leave a little space between each twist.
8. Brush the tops with the beaten egg.
9. Bake for 18–22 minutes, or until puffed, crisp, and deeply golden.
10. While the twists are baking, gently warm the marinara sauce with the oregano, basil, and chilli flakes in a small saucepan.
11. As soon as the twists come out of the oven, brush them with the remaining garlic herb butter for an extra burst of flavour and shine.
12. Leave them to cool for 2–3 minutes before serving with the warm marinara dip.

💚 Chloe's Tip

Brushing the twists with a little extra garlic butter after baking is my favourite trick. The pastry absorbs all those fresh garlic and herb flavours while it's still warm, making every bite even more delicious.

Meal Prep

These twists are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer for 4–5 minutes to bring back their flaky texture. The marinara dip will keep in the refrigerator for up to 4 days.

Easy Substitutions

Swap the mozzarella for mature cheddar, Gouda, or a mix of your favourite cheeses.

Use ready-made garlic butter if you're short on time.

Add a pinch of chilli flakes inside the twists for a spicy kick.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 150 g per serving

• Calories: ~390 kcal
• Protein: ~13 g
• Carbohydrates: ~29 g
• Fat: ~25 g
• Fiber: ~2 g

Cookware

• Large baking tray
• Baking paper
• Large mixing bowl
• Small bowl
• Sharp knife
• Kitchen paper

Ingredients

Carrot Fries

• 500 g carrots
• 1 tbsp olive oil
• 2 tsp cornstarch
• 20 g finely grated Parmesan
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground cumin
• ½ tsp dried thyme
• ½ tsp salt
• Black pepper, to taste

Smoky Garlic Yogurt Dip

• 150 g Greek yogurt
• 1 garlic clove, finely grated
• 1 tsp lemon juice
• ½ tsp smoked paprika
• 1 tsp honey
• Pinch of salt
• Black pepper, to taste

Instructions

1. Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.
2. Peel the carrots if needed, then cut them into evenly sized fries about 1 cm thick.
3. Pat the carrots completely dry with kitchen paper.
4. In a large bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, cumin, thyme, salt, black pepper, and Parmesan.
5. Toss the carrots with the olive oil until lightly coated. Add the seasoning mixture and mix well until every carrot fry is evenly covered.
6. Arrange them in a single layer, leaving space between each piece so they roast instead of steam.
7. Bake for 15 minutes, flip the fries, then bake for another 10–15 minutes until the edges are nicely caramelised. If your oven has a grill setting, switch it on for the final 2–3 minutes for extra crispiness.
8. While the carrots are roasting, stir together the Greek yogurt, garlic, lemon juice, smoked paprika, honey, salt, and black pepper until smooth.
9. Let the carrot fries rest for 3–4 minutes before serving with the smoky garlic yogurt dip.

💚 Chloe's Tip

Carrots naturally contain more sugar than potatoes, so they'll never become quite as crispy. Instead, aim for caramelised edges and tender centres. The combination of cornstarch, a little Parmesan, high heat, and giving them a few minutes to cool after baking creates the best texture every time.

Meal Prep

The yogurt dip can be prepared up to 3 days in advance and stored in the refrigerator. The carrot fries are best served fresh, but leftovers can be reheated in the oven or air fryer for 4–5 minutes until warmed through.

Easy Substitutions

• Swap Greek yogurt for Skyr to add extra protein.
• Replace Parmesan with Grana Padano or another hard vegetarian cheese.
• Add a pinch of chilli flakes or cayenne pepper if you like a little heat.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 300 g per serving

• Calories: ~245 kcal
• Protein: ~11 g
• Carbohydrates: ~28 g
• Fat: ~10 g
• Fiber: ~7 g

Cookware

• Large baking tray
• Baking paper
• Pastry brush or spoon
• Pizza cutter
• Small bowl

Ingredients

• Mini Tortilla Pizzas
• 4 mini flour tortillas (or 2 regular tortillas cut in half)
• 120 g grated mozzarella
• 40 g freshly grated Parmesan
• 120 g pizza or marinara sauce
• 1 tsp olive oil
• ½ tsp dried oregano
• ½ tsp garlic powder
• Black pepper, to taste
• Fresh basil leaves

Optional Toppings

• Cherry tomatoes, halved
• A few slices of fresh mozzarella
• Chilli flakes
• Extra Parmesan

Instructions

1. Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.
2. Lightly brush both sides of each tortilla with a little olive oil. This helps them become extra crispy in the oven.
3. Spread a thin layer of pizza sauce over each tortilla, leaving a small border around the edge.
4. Sprinkle with garlic powder, oregano, black pepper, mozzarella, and Parmesan.
5. If using cherry tomatoes or fresh mozzarella, scatter them over the top.
6. Bake for 10–12 minutes, or until the edges are crisp and golden and the cheese is bubbling beautifully.
7. Let the pizzas cool for 1–2 minutes before topping with fresh basil, extra Parmesan, and a pinch of chilli flakes if you like a little heat.
8. Slice and serve immediately while they're still wonderfully crispy.

💚 Chloe's Tip

The biggest mistake is adding too much sauce. A thin layer keeps the tortillas wonderfully crisp, while too much sauce can make the base soft before it has a chance to bake properly. I also like to bake the tortillas on their own for 2–3 minutes before adding the toppings. It's such a simple little trick, but it gives you an even crispier base that stays crunchy under all that melted cheese.

Meal Prep

These pizzas are best enjoyed straight from the oven. If you have leftovers, reheat them in the oven or air fryer for 3–4 minutes to bring back their crispy base. I wouldn't recommend using the microwave because the tortillas lose their crunch.

Easy Substitutions

• Swap mozzarella for a pizza cheese blend, cheddar, or Gouda.
• Use wholewheat tortillas for extra fibre.
• Add sliced mushrooms, olives, spinach, or roasted peppers to make them even more colourful.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 250 g per serving

• Calories: ~410 kcal
• Protein: ~19 g
• Carbohydrates: ~35 g
• Fat: ~21 g
• Fiber: ~3 g

Cookware

• Food processor or blender
• Mixing bowl
• Small spoon or piping bag
• Serving platter

Ingredients

• Mini Pepper Boats
• 8 mini bell peppers
• 200 g feta cheese
• 100 g Greek yogurt
• 1 tbsp cream cheese
• 1 tbsp olive oil
• 1 garlic clove, finely grated
• 1 tsp lemon juice
• ½ tsp dried oregano
• Black pepper, to taste

Toppings

• 1 tbsp chopped fresh parsley
• 1 tbsp chopped chives
• 1 tbsp toasted pine nuts
• A drizzle of hot honey (optional)

Instructions

1. Slice each mini pepper in half lengthwise and remove the seeds. Pat them dry with kitchen paper.
2. Add the feta, Greek yogurt, cream cheese, olive oil, garlic, lemon juice, oregano, and black pepper to a food processor.
3. Blend until completely smooth and creamy. If needed, scrape down the sides once or twice.
4. Spoon or pipe the whipped feta generously into each pepper half.
5. Sprinkle with the chopped parsley, chives, and toasted pine nuts.
6. Finish with a drizzle of hot honey if you like a little sweet heat.
7. Serve immediately or chill for 20–30 minutes before serving if you prefer the filling extra cold and firm.

💚 Chloe's Tip

If you have a piping bag, use it instead of a spoon. It takes only a minute, but the peppers look so much prettier, and I honestly think they're the kind of snack that could sit on the table at a party and disappear before anything else.

Meal Prep

The whipped feta can be prepared up to 3 days in advance and kept in an airtight container in the refrigerator. Fill the peppers shortly before serving so they stay perfectly crisp.

Easy Substitutions

• Swap feta for goat's cheese for a creamier filling.
• Use walnuts instead of pine nuts.
• Top with pomegranate seeds for a fresh, juicy finish.

Approximate Nutrition (Per Serving)
Serving Size: Approximately 180 g per serving

• Calories: ~240 kcal
• Protein: ~11 g
• Carbohydrates: ~10 g
• Fat: ~18 g
• Fiber: ~3 g

Cookware

• Baking tray
• Baking paper
• Three shallow bowls
• Small saucepan (optional, if warming the jam)

Ingredients

Mozzarella Bites

• 250 g mini mozzarella balls (bocconcini), well drained
• 50 g plain flour
• 2 eggs
• 100 g panko breadcrumbs
• 30 g finely grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika
• Pinch of salt
• Olive oil spray

Blueberry Jam Dip

• 120 g blueberry jam
• 1 tsp balsamic glaze (optional)
• 1 tsp fresh thyme leaves (optional)

Instructions

1. Drain the mozzarella well and gently pat each ball completely dry with kitchen paper. This step helps the coating stick much better.
2. Place the flour into one bowl. Beat the eggs in a second bowl. In the third bowl, combine the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, paprika, and salt.
3. Coat each mozzarella ball in flour, then egg, then the breadcrumb mixture. For an extra crispy coating, dip them back into the egg and breadcrumbs one more time.
4. Arrange the coated mozzarella bites on a tray and refrigerate them for 15 minutes. This helps the coating stay in place while baking.
5. Preheat the oven to 220°C (425°F). Line a baking tray with baking paper and lightly spray the mozzarella bites with olive oil.
6. Bake for 8–10 minutes until golden and crisp. Keep an eye on them because you want the coating crispy while the cheese is just starting to melt.
7. Warm the blueberry jam gently if you prefer a softer dipping sauce, then stir in the balsamic glaze and thyme if using.
8. Serve immediately while the centres are still perfectly gooey.

💚 Chloe's Tip

Don't skip chilling the mozzarella before baking. It's my favourite little trick because it gives the coating time to set and helps keep more of that delicious melted cheese inside instead of leaking onto the tray.

Meal Prep

You can bread the mozzarella bites a day in advance and keep them covered in the refrigerator until you're ready to bake. Once baked, they're definitely best enjoyed straight away while the cheese is still warm and stretchy.

Easy Substitutions

• Swap the blueberry jam for cranberry, raspberry, or fig jam.
• Use gluten-free panko breadcrumbs if needed.
• Add a pinch of chilli flakes to the breadcrumbs if you enjoy a sweet and spicy combination.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 170 g per serving

• Calories: ~320 kcal
• Protein: ~17 g
• Carbohydrates: ~24 g
• Fat: ~16 g
• Fiber: ~1 g